>> title: Lo Mai Gai
>> category: Rice, Beans & Grains
>> tags: glutinous rice, chicken, chinese, steamed, lotus leaf
>> counters: Dim Sum Counter
>> aka: no mai gai, nor mai gai, lo mai kai, nuo mi ji, 糯米雞, sticky rice in lotus leaf
>> servings: 4
>> time: 6 hr 30 min
>> slack: forgiving — the ninety minutes of steam cannot be cut: glutinous rice steamed short stays hard in the middle and will not finish later

>> step: soak the rice 4 hr, drain it
Soak @glutinous rice{2%cups}(400 g) in @cold water{6%cups}(1.4 L) for ~soak{4%hr}, then drain it well.

>> step: soak the leaves 30 min, wipe them, cut the stems out
Soak @dried lotus leaves{2}(halved) in @hot water{8%cups}(1.9 L) for ~soak{30%min} until they are pliable, then wipe both faces and cut the hard stem out.

>> step: marinate the thigh, mushroom and sausage 30 min
Marinate @boneless chicken thigh{12%oz}(340 g; in 1-in pieces), @dried shiitake mushrooms{4}(soaked in 1 cup hot water and halved, liquor kept) and @lap cheong{1%link}(sliced on the diagonal) with @oyster sauce{1%Tbs}, @light soy sauce{2%tsp}, @Shaoxing wine{2%tsp}, @sugar{1%tsp}, @cornstarch{2%tsp}, @toasted sesame oil{1%tsp} and @white pepper{1/4%tsp} for ~marinate{30%min}.

>> step: stir the rice through the oyster sauce and mushroom liquor
Stir @&(~3)drained rice{} through @mushroom liquor{1%cup}(240 mL; strained), @oyster sauce{1%Tbs}, @peanut oil{1%Tbs} and @kosher salt{1/2%tsp} until every grain is coated and faintly brown.

>> step: spread the rice on the leaf, fill it, fold the parcel over twice
Spread @&(~1)rice{} in a bed on each of @&(~3)lotus leaves{}, hollow the middle, spoon @&(~2)filling{} in, cap it with more rice, and fold the leaf over into a parcel twice, tucking the ends under.

>> step: steam 1 hr 30 min
Steam @&(~1)parcels{} seam-down in a #steamer{} over boiling water for ~steam{1 1/2%hr}, topping the water up as it goes.